Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine.

Autor: Kojić J; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Belović M; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Krulj J; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Pezo L; Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12-16, 11000 Beograd, Serbia., Teslić N; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Kojić P; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Tukuljac LP; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Šeregelj V; Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia., Ilić N; Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Feb 06; Vol. 11 (3). Date of Electronic Publication: 2022 Feb 06.